With over 50 different fruits and veg explored and celebrated, Angela Clutton’s book is a rich resource, explaining when and why things taste their best, and how eating in season is a crucial step along the path to food security and sustainability.
As Co-Director of the British Library’s ‘Food Season’, Clutton’s focus on the heritage and history of our foods is front and centre, supported by 75 failsafe recipes that focus on flavour, while also minimizing waste, helping the reader out of culinary ruts, preserving and flavour partnering.
There is much to glean and return to, with both simple and memorable recipes such as Celery and Hazlenut Gratin, Sloe Gin Baked Beetroot, and Mackerel with Cucumbers, Samphire, Tomatoes and Cream.
Seasoning – How to cook and celebrate the seasons by Angela Clutton (Murdoch Books)
